What an easy and delicious way to preserve Rhubarb. This will go well with cold meats, cheese platters or spoon a little on your burger to add that “something” different and special.
400ml Brown/Malt Vinegar
100ml Red Wine Vinegar
150g white Sugar
15ml Curry Powder (I used Medium)
2ml Chilly Powder
7.5 ml Salt
750g Rhubarb, cut into about 1cm pieces
200g Onion, chopped
- Heat the vinegars, sugar, curry powder, chilli powder and salt and bring to the boil and let the sugar dissolve completely.
- Add the rhubarb, onion and raisins and cook over a low heat for about 30 minutes or until the mixture turns thick.
- Take off the heat and let cool for 5 minutes.
- Bottle the warm chutney in warm, sterilized jars.
Tip: Add a little more chilli powder if you would like more of a kick.
Let the chutney mature for a week or two…this will let the vinegar settle a little too.
Will keep well for up to 4 months.
Refrigerate after opening and use within 10 days.